Grilling Time

July 4th S’Mores

July 3, 2012

July 4th S’Mores

The first published recipe for S’Mores is attributed to Loretta Scott Crew whose recipe appeared in 1927’s Tramping and Trailing With The Girl Scouts. Graham crackers with melted marshmallows and chocolate prepared over a campfire, this camping favorite is great for our nation’s birthday!  Since 1927 there have been many variations of the famed S’More.

 

INGREDIENTS

4 Large Marshmallows

4 Graham Crackers

4 (1.5 Ounce) Chocolate Bar

 

Heat the marshmallows over an open fire until they begin to brown and melt.  Careful not to burn them.  Break the graham crackers in half.  Place the chocolate bars between the graham crackers and the hot marshmallows.  Let the marshmallows cool a bit before eating so that you don’t burn your mouth. 

Makes 4 S’Mores.

 

Here are some inventive variations that you might want to try.  Use shortbread cookies instead of graham crackers.  Use Reese’s Peanut Butter Cups instead of chocolate bars.  Use chocolate graham crackers instead of regular graham crackers and marshmallow fluff instead of toasted marshmallows.  How about using dark chocolate instead of milk chocolate and a bit of blackberry preserves on your graham crackers?  Or try using Nutella instead of chocolate.  Throw on some raspberries while you’re at it. 

 

OR you could make a S’Mores Milkshake. 

Broil 8 marshmallows and turn until both sides are brown.  In a food processor or mixer blend 1 pint of chocolate ice cream, 3/4 cup milk, 1 teaspoon vanilla, 1/8 teaspoon kosher salt and 6 of the toasted marshmallows.  Top with crushed graham crackers and the 2 remaining toasted marshmallows.  Makes 2 milkshakes.

Grilled Corn With Paprika Butter

July 2, 2012

Grilled Corn With Paprika Butter

Grilled corn is heaven.  Slather your grilled corn with paprika butter and you will be in nirvana. 

INGREDIENTS

4 Ears Of Corn

1/2 Stick Softened Butter

2 Grated Garlic Cloves

1/4 Teaspoon Finely Chopped Rosemary

1/4 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

 

Boil the corn in salted water for just 5 minutes until tender.  You do not want to overcook the corn.  Remove the corn from the water and let rest for a few minutes before placing on the grill.  Place the ears of corn on your hot grill and cook for about 1 to 2 minutes on each side (four sides). Make sure not to let the corn burn.  Remove from the grill and spread with the paprika butter.  To make the paprika butter mix the butter, garlic, smoked paprika, chopped rosemary, salt and pepper in a small bowl.  Serves 4

 

Hoisin Chops

June 20, 2012

Hoisin Chops

Hoisin sauce (also called Peking sauce) is an Asian sauce and is often used in Asian cooking much like how BBQ sauce is used in American cooking.  Hoisin sauce is made from soybean paste, garlic, chilies, sugar, vinegar and various spices and is a great glaze for meat and fish (Peking Duck).  Hoisin sauce is also a nice condiment which can also gives extra flavor to noodle and stir fry dishes.    

INGREDIENTS

4 Large Bone-In Pork Chops

1 Cup Hoisin Sauce

1/4 Cup White Wine

5 Chopped Garlic Cloves

2 Tablespoons Toasted Sesame Oil

1/4 Cup Hoisin Sauce For Basting

 

With a meat tenderizer pound out the four chops. In a medium size bowl combine the hoisin sauce, white wine, sesame oil and garlic cloves.  Place the 4 pork chops in a large ziplock bag.  Pour the hoisin sauce marinade over the chops.  Close the ziplock bag and give a gentle shake to cover all of the chops.  Put into the fridge overnight.  When you are ready to cook the chops remove them from the fridge.  Cover your broiler pan with foil and place the chops on top of the foil. Let the chops rest for 15 minutes to come to room temperature.  Baste with additional Hoisin sauce and place under the broiler for 4 to 8 minutes per side. You can also cook these chops on the grill. Turn the chops over and baste with more sauce.  When done remove from the oven and transfer to a serving plate.  Serve with rice and salad.  Serves 4

Garlic Grilled T-Bones

June 17, 2012

Garlic Grilled T-Bones

 

Skip the necktie gift because the way to Dad’s heart is with an unforgettable steak.  Celebrate Father’s Day with a “fresh from the grill” steak that he can really sink his teeth into!

 

INGREDIENTS

15 Chopped Garlic Cloves

2 Tablespoons Olive Oil

1 Teaspoon Kosher Salt

4 T-Bone Steaks

1 Teaspoon Freshly Ground Pepper

 

Your T-bone steaks should be about 12 ounces each & 3/4 inches thick. In a small size bowl combine the chopped garlic, oil, salt and pepper.  Rub the garlic mixture on both sides of the steaks.  Prepare your grill and grill the steaks, covered, over a medium heat.  Cook for 4 to 7 minutes per side depending on how rare you want them.  You can also cook these steaks under your oven broiler 4 inches from the heat.  Cook for 4 to 7 minutes.  Remove from the heat and serve with a salad, baked potato or grilled romaine hearts.  Serves 4

Honey Mustard Grilling & Marinade Sauce

June 15, 2012

Honey Mustard Grilling & Marinade Sauce

 

I love this grilling and marinade sauce.  It is so easy to make and is extremely versatile.  You can use it on pork or chicken while grilling or as an overnight marinade. 

 

INGREDIENTS

3 Tablespoons Dijon Mustard

3 Tablespoons Soy Sauce

3 Tablespoons Honey

1 Teaspoon Ground Ginger

3 Chopped Garlic Cloves

 

In a small size bowl whisk together the mustard, soy sauce, honey, ginger and garlic.  Prepare your grill.  Spread one side of the pork or chicken with the sauce and place sauce side down.  Baste the top and grill for 6 minutes or more/less (depending on which meat or fish you are grilling).  Turn your meat and baste one more time with remaining sauce.  Cook another 6 minutes or more/less until done.  If you decide to use this as a marinade place the meat in a ziplock bag and pour the sauce over the meat.  Zip the bag and give a good shake.  Place in the refrigerator overnight and remove when ready to cook.  You are going to love this sauce!

 

Organic Beer Can Chicken

June 11, 2012

Organic Beer Can Chicken

 

I love cooking this chicken on a charcoal grill.  You can use a gas grill or cook in the oven if you like.  Cooking time should be between 1 to 2 hours depending on the size of your chicken and how hot your grill is.  Be careful not to spill the HOT beer and burn yourself!

 

INGREDIENTS

1 Large Organic Whole Chicken

1/3 Cup Victoria’s Dry Rub or Your Favorite Spices

2 Fresh Limes

12 Garlic Cloves

4 Ounces Butter

1/2 Can of Beer

 

Wash and pat dry your whole chicken. Remove any giblets from the cavity.  Pour out half of the contents the beer.  You can drink it if you’re thirsty and don’t like to waste good beer!  Place the chicken over the half full beer can that you placed in the rack.  You can get these beer can chicken racks at hardware stores or online. These racks are about $5 in the hardware stores.  Williams Sonoma has one for $30 which is a bit much I think. Stuff the neck cavity with the 12 garlic cloves so that you seal in the vapors. Slice two limes and squeeze the lime juice all over the skin.  Mix your spices with the butter and smear all over the bird. Place on a prepared grill and cook, covered, for 1 to 2 hours.The juices should run clear.  Remove from the grill and transfer to a serving platter.  Let sit for 10 minutes and then serve.  The one that I made last night was incredibly moist and full of flavor.  Serves 4

 

If you cook in the oven place the chicken on the rack in a pie pan with a cup of water added to the pie pan.  Cook at 350° F for 1 to 2 hours.  Use a meat thermometer checking the thigh to make sure that the temperature reaches 180° F.  When done use tongs and a long fork to carefully transfer the entire rack in its upright position to a serving platter.  Let stand for 10 minutes.  Carefully remove the chicken from the rack. 

Grilled Veal Chops

June 10, 2012

Grilled Veal Chops

I love a thick grilled veal chop.  For many of us, veal is a special treat, because it tastes so good.  Veal is one of the leanest meats to eat and has the highest amount of protein of all meats.  Veal is an ideal protein compliment to health conscious eaters who don’t want to give up meat. 

 

INGREDIENTS

4 Veal Chops (12 Ounces Each/1 Inch Thick)

1/3 Cup Olive Oil

6 Tablespoons Lemon Juice

5 Crushed Garlic Cloves

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

 

In a medium size bowl whisk together the olive oil, lemon juice, garlic cloves, salt and pepper.  Arrange the veal chops in a glass baking dish.  Pour the marinade over the chops and turn to coat.  Let the chops marinate for 1 hour.  Turn the chops over after 30 minutes so that both sides absorb the marinade.  Prepare your barbecue to a medium high heat.  Remove the chops from the marinade.  Grill the chops for 6 minutes per side for medium-rare or until cooked to your desired doneness.  Transfer the chops to a serving platter and serve with asparagus.  Serves 4

 

Cooking Parchment

May 30, 2012

Cooking Parchment

 

I love cooking in parchment packets or “en papillote.”  It gives big rewards without much effort.  Cooking chicken or fish with vegetables in a sealed parchment paper packet may look fancy, but it’s actually a great no frills technique.   Just place a few ingredients into the packets and let them do their work.  You can prepare most ahead of time.  They lock in flavor and moisture and are impressive looking.  You can fold pretty much any way you want as long as you create a tight seal.  Create your own recipes with protein, vegetables and herbs that you have on hand.  Cook in the oven or on the grill.

Technique: Fold a 14×12” piece of parchment paper in half.  Using kitchen shears cut the parchment into a heart shape.  Arrange vegetables and herbs on one side of the paper.  Top with fish or chicken.  Add olive oil or butter and a splash of wine to keep the meat moist and create a sauce.  Season with salt and pepper.  Brush the edges of the paper with a beaten egg white for a tighter seal.  Working from one end begin by tightly folding the open edge of the paper.  Continue folding the paper’s open edge to form a seal.  Transfer the packet to a rimmed baking sheet and bake or grill.

Grilled Split Chicken

May 28, 2012

Grilled Split Chicken

 

I love this recipe.  It is so easy to make and absolutely delicious. Goes well with grilled zucchini. 

 

INGREDIENTS

1 Cup Olive Oil

1 Cup Black Olive Tapenade

2 Sprigs Thyme

1 Tablespoon Freshly Ground Pepper

 

Split a while chicken in half.  In a large size bowl combine the olive oil, tapenade, pepper and thyme.  Take the split chicken pieces and soak both sides in the olive oil mixture.  Keep the chicken in the olive oil mixture, marinating, for 2 to 4 hours or overnight.  Cover and place in the refrigerator.  Prepare your grill and remove the bowl of chicken.  Let the chicken sit out for 15 to 20 minutes and throw away the olive oil marinade. Place on the grill and cook on each side for 20 minutes.  Remove from the grill and transfer to a serving platter.  Serves 2

 

Chicken Asiago Burgers

May 27, 2012

Chicken Asiago Burgers

 

These burgers are absolutely EXCELLENT!  A nice change of pace, but still satisfies the burger urge. 

 

INGREDIENTS

2 Pounds Ground Chicken

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1 Teaspoon Garlic Powder

1 Tablespoon Olive Oil

1 Cup Grated Asiago Cheese

4 Hamburger Buns

 

Mix the ground chicken, salt, pepper, garlic powder, olive oil and Asiago cheese in a large size bowl.  Form the mixture into 4 patties.  Place the patties on a plate.  Cover with plastic wrap and place in the refrigerator for 2 hours.  Preheat your grill.  When you are ready to grill the burgers remove from the fridge and let sit out for 10 minutes.  You want to take the chill off of the meat before putting on the grill.  Cook the burgers on the frill for 5 minutes on each side until well done.  Place one burger on the bottom half of each bun.  Garnish as you like.  Serves 4

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